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Healthy Peach Cobbler

1 cup Bisquick Heart Smart® mix
1/4 tsp ground cinnamon, adjust to taste
1 cup skim milk
3 tbsp canola oil
3/4 cup sugar
1 (29 oz) can peach slices in light syrup, drained
1 tsp lemon juice
Vanilla reduced fat ice cream, if desired


1. Heat oven to 375°F. In ungreased 8 inch square
(2 quart) glass baking dish, stir Bisquick mix and cinnamon.
Stir in milk and oil with wire whisk or fork until blended.

2. In medium bowl, mix sugar, peaches and lemon juice.
Spoon over batter in baking dish.

3. Bake 50 to 55 minutes or until golden brown.
Let stand about 20 minutes before serving. Serve warm with ice cream.

Servings: 6

Based on 1 Serving:
Calories 280 (Calories from Fat 70);
Total Fat 8g (Saturated Fat 1/2g, Trans Fat 0g);
Cholesterol 0mg;
Sodium 190mg;
Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 35g)

Protein 3g Percent Daily Value*:

Vitamin A 15%;
Vitamin C 4%;
Calcium 15%; Iron 6%

Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet


Easy Cheese Pizza


3 tbsp olive oil, divided
1 large sweet onion, thinly sliced
1 lb frozen pizza dough, thawed
1 large clove garlic, minced
4 oz (1/2 of 8 oz pkg) cream cheese, softened
3/4 cup shredded mozzarella cheese
1/2 cup grated Romano cheese
1/2 tsp crushed red pepper
1 tbsp Italian Seasoning


1. Pre heat oven to 425 F.

2. Heat 1 tbsp oil in large skillet on medium heat.
Add onions and cook 15 to 20 minutes or until tender
and golden brown, stirring occasionally.

3. Meanwhile place pizza dough on lightly floured baking sheet;
pat into a 16 x 12 inch rectangle. Mix garlic and remaining oil;
spread onto dough. Bake 10 minutes.

4. Spread cream cheese onto crust; top with remaining cheeses,
onions, Italian seasoning and crushed red pepper.

5. Bake 10 to 12 min. or until crust is golden brown.

Servings: 6


Easy Cheddar Potatoes Casserole


2 lb Yukon gold potatoes (about 6), peeled & quartered
2 tbsp butter
1/2 cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled


1. Pre heat oven to 350ºF.

2. Cook potatoes in boiling water in large saucepan 20 minutes
or until tender; drain. Return to pan.

3. Add butter and sour cream to potatoes; mash until smooth.
Spoon half into 1 1/2 qt casserole; cover with layers of cheese,
remaining potato mixture and bacon.

4. Bake 30 to 35 minutes or until heated through.

Yield: 10 (1/2 Cup) Servings

Note: For creamier potatoes add 2 tbsp milk to the sour cream and butter.


Easy Cream Cheese Deviled Eggs


8 hard boiled eggs
1 (8 oz) pkg cream cheese, softened
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled


1. Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a small bowl, mash yolks. Add the cream cheese, mustard,
salt and pepper; beat until blended. Stir in peas.

2. Stuff or pipe mixture into egg whites. Sprinkle with bacon.
Refrigerate until ready to serve.

Yield: 16 servings. Serving Size=1/2 egg per serving.


Easy Artichoke Ravioli Recipe

This recipe is quick and easy to make and tastes
like you spent hours cooking it!


2 packages (9 oz each) refrigerated cheese ravioli
1 jar (26 oz) meatless spaghetti sauce
1 can (14 oz) water packed artichoke hearts, rinsed,
drained and chopped.
1 jar (4 1/2 oz) whole mushrooms, drained
1 can (2 1/2 oz) sliced ripe olives, drained
1 1/2 cups (6 oz) shredded part skim mozzarella cheese


1. Cook ravioli according to package directions; drain and return to pan.
Add spaghetti sauce, artichokes, mushrooms and olives; gently toss.

2. Transfer to a greased 13 inch x 9 inch baking dish. Sprinkle with cheese.
Bake uncovered at 400° for 15 to 20 minutes or until heated through and cheese is melted.

Yield: 6 servings


Couscous Mexicana


3/4 cup chopped onion
2 cloves garlic, minced
1 tbsp cooking oil
1/2 tsp ground cumin
1 cup reduced sodium chicken broth
3/4 cup frozen peas
3/4 cup coarsely chopped tomatoes
2 tablespoons snipped fresh cilantro
3/4 cup couscous
Fresh cilantro sprigs (optional)


1. In a medium saucepan cook onion and garlic in hot oil
over medium heat until tender. Stir in cumin; cook for 30 seconds.

2. Carefully add broth, peas, tomato and cilantro. Bring mixture to a boil;
stir in couscous. Remove from heat.

3. Cover and let stand for 5 minutes. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired.

Makes 6 side dish servings.


Easy Fried Catfish


8 oz fresh or frozen catfish fillets, 1/2 to 3/4 inch thick
1 egg white, lightly beaten
1 tablespoon water
2 tablespoons yellow cornmeal
2 tablespoons finely chopped poblano pepper
1 tablespoon fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon canola oil
Lime wedges (optional)


Thaw fish, if frozen. Cut into 2 serving-size pieces, if necessary. Set aside.

In a shallow dish combine egg white and water. In another shallow dish combine the cornmeal, chopped poblano pepper, bread crumbs, Parmesan cheese, and salt. Place flour in a third shallow dish. Dip each piece of fish in flour, then in egg mixture, then coat evenly with cornmeal mixture.

In a large skillet heat the oil over medium heat. Add the fish and fry for 4 to 5 minutes on each side or until golden brown and fish flakes easily with a fork.

If desired, serve with lime wedges.


Scalloped Hash Brown Potatoes

This is a great recipe I have from 1965.


1 (16 oz) pkg or 4 cups, frozen hash browns, thawed
1 (4 oz) pkg sharp shredded cheddar cheese
1/4 cup green onions, sliced (use the entire onion)
1 chicken bouillon cube
1/2 cup water
1 tbsp butter


1. Pre heat oven to 375 F.

2. In a 1 1/2 quart casserole, combine hash browns, shredded
cheese and sliced onions together.

3. Dissolve bouillon in 1/2 cup boiling water and pour over
potato mixture. Dot with the butter.

4. Sprinkle cheese over top and bake for 30 minutes or until
potatoes are tender, stirring once or twice.

Yield: 6 servings


Dublin Coddle

2 qts water or pork stock
1 lb link sausages, (smaller link sized)
1 lb. sliced bacon
3 to 4 potatoes (about 3 lbs worth, peeled and sliced 1/4 inch)
3 to 4 yellow onions, peeled and sliced
ground pepper
1 bunch parsley, chopped
Guinness, served with meal(optional)


Pre-heat the oven to 300 degrees F.

1. Place the 2 qts of water in a sauce pan over medium heat and bring to a boil.

2. While waiting for the water to boil, place the bacon and sausage in a skillet and fry over medium heat just long enough to get some color but don't cook thoroughly. Remove from skillet and place in the boiling water. Allow to boil beteen 5 to 8 minutes. Remove from water and slice into bite sized pieces. Set both the water and the meats aside.

3. In a dutch oven or casserole dish start layering the ingredients in the following order. Sliced potatoes, sliced onions, pepper, parsley and meats. Repeat this process until all ingredients have been used or the pot is filled.

Taking the remaining water or pork stock, pour over the layers until it barely comes up to the uppermost layer of onions. If you need more liquid, top off with more water.

Place in oven and allow to stew for at least 90 minutes. Cooking it longer should not harm the dish at all as long as the liquid does not evaporate.

Ladle into bowls and serve with buttered bread or Irish Soda bread and Guinness.

Easy Roman Chicken


4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 tsp salt, plus 1 tsp
1/2 tsp ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
1 (15 oz) can diced tomatoes
1/2 cup white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
1/2 cup chicken stock
2 tbsp capers
1/4 cup chopped fresh flat leaf parsley leaves


1. Season chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large skillet, heat olive oil over medium heat. When oil is hot, cook chicken until browned on both sides. Remove from pan and set aside.

2. Keeping same pan over medium heat, add peppers and prosciutto and cook until peppers have browned and prosciutto is crisp, about 5 minutes. Add garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off bottom of pan. Return chicken to the pan, add stock, and bring mixture to a boil. Reduce heat and simmer, covered until the chicken is cooked through, about 20 to 30 minutes.

3. If serving immediately add capers and parsley. Stir to combine and serve.

If making ahead of time, transfer the chicken and sauce to a storage container, cool and refrigerate. The next day, reheat chicken to a simmer over medium heat. Stir in the capers and parsley and serve. Yield: 6 Servings


Chocolate Banana Cream Pie


3 bananas, sliced
2 egg yolks, beaten
1 prepared eight inch graham cracker pie crust
2 cups milk, divided
3/4 cup sugar
1/2 cup whipping cream
1/4 cup cornstarch
1/4 cup plus 1 tbsp cocoa
1 tsp vanilla extract
1/4 tsp salt


1. Mix sugar, cornstarch, 1/4 cup of cocoa and salt
in top of a double boiler. Blend in 1/2 cup of the
milk and egg yolks; then stir until smooth.
Stir in the remaining milk.

2. Cook over boiling water stirring constantly until
thickened (5 to 6 minutes).
Remove from heat then stir in vanilla and allow to cool slightly.

3. Arrange a third of the slices of banana in the pie crust.
Spoon half of the chocolate mixture over top of bananas.
Repeat layering cover loosely and place in refrigerator
for 15 to 20 minutes.

4. Beat whipping cream with an electric mixer
at high speed until soft peaks form. Top each serving
with whipped cream and garnish with remaining banana
slices and remaining cocoa.


Tailgate Chili Recipe


2 lbs ground beef chuck
1 lb bulk Italian sausage
3 (15 oz) cans chili beans, drained
1 (15 oz) can chili beans in spicy sauce
2 (28 oz) cans diced tomatoes with liquid
1 (6 oz) can tomato paste
1 large yellow onion, chopped
3 ribs of celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tbsp bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot sauce
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp sugar
1 (10.5 oz) bag corn chips such as Fritos
1 (8 oz) package shredded cheddar cheese


1. Heat a large stock pot over medium high heat. Crumble the ground chuck and sausage into the hot pan and cook until evenly browned. Drain off excess grease.

2. Add chili beans, spicy chili beans, diced tomatoes and tomato paste. Add onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika and sugar. Stir to blend then cover and simmer over low heat for at least 2 hours stirring occasionally.

3. After 2 hours taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers the better it will taste. Remove from heat and serve or refrigerate and serve the next day.

4. To serve, ladle into bowls and top with corn chips and shredded Cheddar cheese.

Makes: 12 Servings


Baked Chicken Delmomico


1 cup sliced fresh mushrooms
1/3 cup butter, melted and divided
8 skinless boneless chicken breasts
1/2 cup flour
3/4 cup Marsala wine
2/3 cup chicken broth
1/4 tsp salt
1/8 tsp black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sliced green onions
2 tsp minced garlic


1. Pre heat oven to 375 F.

2. In a large skillet cook mushrooms in 2 tbsp of butter, stirring constantly until browned. Remove mushrooms and set aside.

3. Cut each chicken breast in half lengthwise and dredge each piece in flour. Cook in 1 to 2 tablespoons of melted butter until golden brown. Reserve drippings in pan.

4. As chicken pieces are cooked, place in a greased 13 X 9 pan. Sprinkle mushrooms over top of chicken. Add wine, chicken broth, minced garlic, salt and pepper to drippings in skillet. Bring to a boil, reduce heat and simmer 6 to 8 minutes uncovered then pour over chicken.

5. Combine cheese and sprinkle over chicken. Sprinkle green onions over cheese. This can be done ahead then covered and refrigerated until ready to bake.

6. Bake uncovered at 375 degrees for 35 to 45 minutes until cheese is slightly browned.

Serve with buttered noodles or oven browned potatoes.

Number of Servings: 8 to 10

Quick(30 minute)Mac and Cheese Spaghetti Recipe


1 1/2 cups coarse white bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted
1 (14 to 16 oz) pkg dried multigrain, whole wheat, or regular spaghetti
1 (10 oz) pkg frozen peas (2 cups) or 2 cups fresh broccoli florets
2 tbsp. butter, melted
1 tsp Dijon mustard
1 (8 oz) pkg finely shredded sharp cheddar cheese, (2 cups)
4 oz American cheese, shredded (1 cup)
Shredded thinly sliced proscuito or cooked ham (optional)


1. Heat oven to 425 degrees F.
In a 15 x 10x 1 inch baking pan combine crumbs,
Parmesan cheese and the 1 tbsp butter.
Bake 5 minutes; remove from oven & stir. Set aside.

2. Meanwhile, in Dutch oven cook spaghetti with 1 tbsp salt
added to water according to package directions;
add peas during last 3 minutes of pasta cooking time.
Reserve 2 cups pasta cooking water (*Using Pasta Water, see below). Set aside.
Drain pasta and peas; keep warm.

3. Return 1 cup reserved pasta water to Dutch oven. Bring to boiling.
Add the 2 tbsp butter and mustard.
Add cheeses a bit at a time, stirring after each addition until melted.
Stir in more pasta water if needed. Add spaghetti mixture; toss.
Sprinkle servings with crumb mixture and prosciutto.
Makes 6 to 8 servings.

*Using Pasta Water:
Use pasta cooking water to flavor and thin sauces.
To reserve, just before draining pasta ladle out
the amount of pasta water needed into a glass
measuring cup or bowl.

Easy Slow Cooker Beef Roast Recipe


3 lb round tri-tip beef roast
2 tbsp cracked black pepper
2 cloves garlic, minced
3 tbsp balsamic vinegar
1/4 cup soy sauce
2 tbsp Worcestershire sauce
2 tsp dry mustard
1 bay leaf


1. Rub cracked black pepper and garlic on to roast.
Put roast in slow cooker. Make several shallow slits in top of roast.

2. In a small bowl, combine remaining ingredients and pour over meat.

3. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.


Use your leftover roast for hot open faced beef sandwiches
the next day.
Save the juices for making the gravy; add the bread
and side of mashed potatoes. YUMMY!

Roast Beef Burritos


1 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
4 tomatoes, chopped(optional)*,see below
2 cups chopped cooked roast beef
1 (8 oz) jar prepared taco sauce, served on the side
1 (4 oz) can diced green chile peppers
1/2 tsp cumin**, see below
1/8 teaspoon red pepper flakes, or to taste
6 (7 inch) flour tortillas, warmed (these should be just heated not fried).
1 1/2 cups shredded cheddar cheese
Lettuce, chopped or shredded
Sour cream


1. Heat the oil in a skillet over medium high heat. Stir in the onion and garlic and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, chile peppers, cumin, and red pepper flakes. Bring the mixture to a boil. Reduce heat to medium and simmer uncovered for 25 minutes or until thickened.

2. Arrange tortillas on a clean flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese, taco sauce, sour cream and lettuce. Fold ends inward and roll over to make the burrito.

Makes: 6 burritos


*Although this calls for tomatoes they are optional.
Tomatoes shouldn't be in burritos anyway.

** Also this is kind of bland with seasoning. Your option would be to use instead of cumin a Packaged burrito seasoning mix according to package directions.


Salmon Potato Cakes Recipe


14 oz fresh skinless salmon fillets
2 cups refrigerated sour cream and chive
flavored mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 tbsp snipped fresh dill
Nonstick cooking spray
1 (5 oz) pkg mixed salad greens
1/2 cup bottled Honey Dijon salad dressing


1. Rinse and dry salmon; place in 2 quart square microwave safe baking dish and cover with vented plastic.

2. Microwave on high (100% power) 2 1/2 to 3 1/2 minutes or until salmon flakes easily with a fork. Break in pieces.

3. In bowl combine salmon, potatoes, bread crumbs and dill. Form salmon mixture in eight 3 1/2 inch cakes.

4. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side until heated through and browned. Place salad greens on plates. Top with salmon potato cakes and serve with salad dressing.

Makes 4 servings.

Quick and Easy Omelet

Nonstick cooking spray
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
2 tbsp snipped fresh chives or Italian (flat leaf) parsley
1/8 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded reduced fat sharp cheddar cheese (2 ounces)
2 cups fresh baby spinach leaves or torn fresh spinach
1 recipe Red Pepper Relish (see recipe)

1. Coat a 10 inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat.

2. In a large bowl combine the eggs, chives, salt and cayenne. Use rotary beater or wire whisk to beat until frothy. Pour into prepared skillet. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more or until egg is set but shiny.

3. When egg is set and still shiny sprinkle with cheese. Top with 1 cup of the spinach and 1/4 cup of Red Pepper Relish. With a spatula lift and fold one side of omelet partially over filling. Arrange remaining spinach on warm platter. Transfer omelet to platter. Top with remaining relish. Makes 4 servings.

Red Pepper Relish:
In a small bowl combine 2/3 cup chopped red sweet pepper, 2 tbsp finely chopped green onion or onion, 1 tbsp cider vinegar and 1/4 teaspoon black pepper.

Nutrition Facts Per Serving:

* Servings: 4 servings
* Calories 122
* Total Fat (g) 3
* Saturated Fat (g) 2
* Cholesterol (mg) 10
* Sodium (mg) 404
* Carbohydrate (g) 7
* Fiber (g) 3
* Protein (g) 16
Diabetic Exchanges
* Vegetables (d.e.) 1.5
* Very Lean Meat (d.e.) 2
* Fat (d.e.) .5


Corned Beef and Cabbage Pizza Recipe

For the dough:
2 tsp sugar
1 pkg active dry yeast
3 tbsp extra virgin olive oil, plus more for the bowl
3 cups flour, or 2 3/4 cups plus 1/4 cup more for dusting
1 teaspoon salt

Toppings Ingredients:
5 tbsp extra virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 tsp pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded Mozzarella cheese
3/4 cup shredded Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
6 oz sliced corned beef


Making the dough:

1. Whisk 1 cup warm water (105 degrees F.)
with the sugar in a bowl; scatter the yeast over the top
and set aside until foamy, about 10 minutes. Stir in the olive oil.

2. Whisk the flour and salt in a large bowl.
Make a well in the center and pour in the yeast mixture.
Gradually stir the dry ingredients into the wet ingredients
to make a rough, shaggy dough. Turn out onto
a floured surface and knead until smooth and elastic,
about 5 minutes. (Add more flour to prevent sticking, if necessary.)
Form the dough into a ball and place in a large oiled bowl
turning to coat with oil.

Cover the bowl with plastic wrap and set aside at
room temperature until the dough has doubled in size,
about 90 minutes.

Meanwhile, Prepare the Toppings:

3. Heat 1 tbsp olive oil in a skillet over medium high heat.
Add the cabbage, season with salt and cook until just soft,
about 5 minutes. Add the pickling spices
and just enough water to cover. Simmer over low heat,
covered, until the cabbage is tender, about 20 minutes.
Drain the cabbage and set aside (discard spices).

4. Place a pizza stone in the oven, if you have one
and preheat to 500 degrees. Toss the potato with
2 tablespoons olive oil and season with salt and pepper.
Roast in a single layer on a baking sheet until golden, about 15 minutes.

5. Divide the dough into 2 equal pieces.
Roll one into a 14 inch round (keep the remaining dough covered).
Place the round on a floured pizza peel (if baking on a stone)
or a large oiled pizza pan; drizzle with 2 tbsp olive oil.
Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top.
Season with salt and pepper. Carefully slip the pizza onto the hot stone,
if using, or place the pan in the oven. Cook until golden and crispy,
10 to 15 minutes. Repeat with the remaining dough and toppings.

Yield: 2 (14") Pizzas


An English Breakfast Recipe


1 link pork sausage
1 frozen hash brown patty
2 thick slices bacon, reserve grease
1 tomato, cut in half
4 mushrooms, sliced
1 egg, fried or scrambled
1 slice white bread
1 tsp butter, or as needed
baked beans, optional


1. Heat the reserved bacon drippings in a skillet over medium heat.
Add the sausage and hash browns.
Fry until browned on one side, about 5 minutes.
Turn them over to fry on the other side and add the tomato,
bacon and mushrooms.
The idea is to start cooking with the things that take the longest.

2. When the tomato, bacon and mushrooms
are just about cooked, crack the egg into the center
and allow to cook.
You might want to add a little more oil just to crisp the edges.
Toast the slice of bread while the egg cooks and then spread butter on it.

3. Serve everything on a plate with the toast on the side.

Makes 1 Serving

Irish Bannock (sweet bread) Recipe


2 cups flour
2 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp butter
1 cup buttermilk
1/2 cup dried currants or raisins


1. Combine flour, sugar, baking soda, baking powder and salt.
Cut butter into flour mixture with pastry cutter.
Add buttermilk until dough is soft. Stir in currants.

2. Turn dough out onto a lightly floured surface.
Knead for 5 minutes, or until smooth.
Form dough into a 7 inch round.
Place on a lightly oiled cake pan or
cookie sheet or line with parchment paper.
Cut 1/2 inch deep cross side to side.
Score across 1/2 inch deep on the top.

3. Bake in a preheated 375 degrees F.
(190 degrees C.) oven for 40 minutes.

YIELD: 8 Servings.

Amount Per Serving:
Calories: 189
* Total Fat: 3.5 grams
* Cholesterol: 9 mg
* Sodium: 308 mg
* Total Carbs: 35.2 grams
* Dietary Fiber: 1.5 grams
* Protein: 4.6 grams


Italian Bean and Pasta Casserole


1 (28 oz) can whole tomatoes, drained
1 cup ricotta cheese
1/4 cup red onion, chopped
1 tbsp fresh parsley, chopped
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp crushed red pepper
4 cups hot cooked ziti or penne pasta
1 (15 oz) can great northern beans, rinsed and drained
3 slices mozzarella cheese, 6 1/2 x 4-inches each
grated Parmesan cheese, if desired


1. Preheat oven to 400 degrees F.
Spray a rectangular baking dish (11 x 7 x 1 1/2) inches,
with nonstick cooking spray.

2. Break up tomatoes in large bowl.
Stir in ricotta cheese, onion, parsley, thyme, salt and red pepper.
Carefully fold in pasta and beans.

3. Pour pasta mixture into baking dish spreading evenly.
Arrange mozzarella cheese on top.

4. Bake uncovered about 30 minutes,
or until mixture is hot and cheese is golden brown.
Sprinkle with Parmesan cheese.

Yield: 6 Servings


Quick Chicken Mozzarella Recipe


4 small boneless skinless chicken breast halves (about 1 lb)
1/4 cup (1/2 pkt.) "Shake N' Bake" chicken coating mix
1 can (14 1/2 oz) Italian style diced tomatoes, undrained
1/2 cup shredded low moisture part skim Mozzarella cheese
1/2 lb spaghetti, uncooked


1. Preheat oven to 400°F.

2. Coat chicken with coating mix as directed on package; place in 8 inch square baking dish.

3. Bake 15 minutes. Top with tomatoes and cheese. Reduce heat to 160° F. Bake 15 minutes or until chicken is done. Meanwhile, cook spaghetti as directed on package.

4. Drain spaghetti; serve with chicken.

Yield: 4 Servings.


Easy 3 Bean Meal Recipe


6 fresh mushrooms, sliced
3/4 cup chopped onion
2 cloves garlic, minced
1 medium zucchini, cut into 1/2 inch pieces
1 (15 oz) can great northern beans, drained
1 (15 oz) can red beans, drained
1 (15 oz) can black beans, drained
1 (8 1/4 oz) can sliced carrots, well drained
2 (14 1/2 oz) cans Cajun style stewed tomatoes,(with liquid)
1/3 cup fresh basil, chopped
1/2 tsp white or black pepper
2 tsp salt
1 cup water


1. Combine all ingredients in a large pot.on stove until boiling point is reached.

2. Reduce heat. Cover pot and simmer until zucchini is tender.
(about 3 to 4 hours. Stir occasionally while simmering.

3. Optional: Add chicken or smoked sausage if desired for a hearty meal)

Yield: 4 Servings

Serve with cornbread (optional).


Irish Griddle Cakes Recipe (aka: Boxty)


2 cups raw potato, grated
1 cup leftover, unseasoned mashed potatoes
1 cup finely chopped onion
1 1/2 cups flour
1 egg, slightly beaten
salt and pepper to taste

1. Mix the grated and mashed potatoes with the onion. Stir in the flour and egg.

2. Preheat lightly greased griddle or frying pan. Add enough milk to potato mixture for a thin enough batter that will drop from a spoon.

3. Measure in 1/4 cups to spoon out batter onto griddle. Grill for 3 to 4 minutes on each side.